Name: Charred Shrimp, Pesto & Quinoa Bowls
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: ⅓ cup prepared pesto; 2 tablespoons balsamic vinegar; 1 tablespoon extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon ground pepper; 1 pound peeled and deveined large shrimp (16-20 count), patted dry; 4 cups arugula; 2 cups cooked quinoa; 1 cup halved cherry tomatoes; 1 avocado, diced

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Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.

Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.

Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

1 pound peeled and deveined large shrimp (16-20 count), patted dry

Charred Shrimp, Pesto & Quinoa Bowls

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